Breakfast Polenta Porridge
Description
This vegan porridge is made with almond milk; polenta and almond meal replace the traditional grains and keep it gluten free.
Ingredients
•
2 cups water
•
2 cups almond milk
•
3/4 cup dry polenta
•
1/4 cup almond meal
•
1 tablespoon brown sugar
•
1 teaspoon vanilla extract
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1 cup mixed berries, sliced
•
2 pinches ground cinnamon
Directions
1
Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.
2
Ladle porridge into bowls and top with berries and a dash of cinnamon.